Crispy Tempeh Chips: Flavorful Indonesian Snack Recipe

Tempe Chips (Keripik Tempe Kanji)

Overview

Embark on a culinary adventure with these delightful Tempe Chips, or Keripik Tempe Kanji. Originating from Indonesia, this crispy snack features a unique combination of tempeh and tapioca flour, resulting in a deliciously crunchy treat that’s perfect for any occasion. These chips are not only flavorful but also provide a wonderful textural contrast, making them a favorite among snack enthusiasts. The preparation involves marinating, shaping, and frying, and the end result is a snack that’s sure to impress friends and family alike.

Ingredients

Instructions

1. Prepare the Mixture
   In a large mixing bowl, combine the tempeh with tapioca flour. Use a spatula to mix thoroughly, ensuring that the tempeh is evenly coated with the flour. The texture should be cohesive, allowing it to hold together when shaped.

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2. Shape the Tempeh
   Take the mixed tempeh and flour mixture and place it into a round plastic bag, shaping it into a circle with a diameter of approximately 10 cm (4 inches). Make sure to pack it firmly for a consistent thickness.

3. Secure the Bag
   Tie the end of the plastic bag securely to prevent any spillage. Use a fork to poke several small holes in the bag. This step is crucial as it allows air to circulate, promoting fermentation.

4. Ferment
   Hang the bag in a warm place for about 24 hours or longer, depending on your climate. You want to allow the mixture to ferment until it develops a layer of mold, which helps in binding the components together and enhances the flavor.

5. Slice the Tempeh
   Once fermentation is complete, carefully remove the tempeh from the bag and slice it into thin pieces. Aim for uniformity in thickness to ensure even cooking.

6. Prepare the Coating
   For the dipping batter, blend garlic with water and salt to taste. You may also adjust the seasoning based on your preferences. This will be used to coat the sliced tempeh before frying.

7. Fry the Chips
   Heat a generous amount of cooking oil in a deep frying pan over medium heat. Once the oil is hot, dip each slice of tempeh in the garlic mixture, allowing any excess to drip off, and gently place them into the hot oil. Fry in batches to avoid overcrowding the pan, which can lead to soggy chips.

8. Drain and Cool
   Fry the chips until they are golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to absorb any excess oil.

9. Serve
   Allow the chips to cool slightly before serving. They can be enjoyed on their own or paired with a dipping sauce of your choice. These Tempe Chips are perfect for parties, as a snack, or as a side dish to your favorite meal.

Nutritional Information (per serving, based on 10 servings)

Enjoy the satisfying crunch of these homemade Tempe Chips! Perfect for snacking any time of the day, they embody the rich culinary traditions of Indonesia while offering a nutritious alternative to store-bought chips. Happy cooking!